Today we made one of my favorite meat side dishes called jang jorim, which is basically strips of beef (usually made from brisket) that has been boiled in soy sauce and other ingredients. It is quite salty to be eaten alone, but it is a great complement with rice and soup dishes. The peculiar aspect of this dish is the addition of hard boiled eggs (usually smaller quail eggs), green/red chili peppers, and soy sauce. We were missing some ingredients like green chili peppers but the result was still spot on. The original method of preparing and cooking this dish is quite extensive and time-consuming (as with most traditional dishes) but we were able to cut some steps without . My own version is provided below.
Servings: 6~8 people
Prep Time: 10 minutes
Cook Time: 60~75 minutes
Soak Time: 30~60 minutes
- 1, 2 lb beef brisket, flank, or hanger steak
- 2 green pepper
- 6, 7 garlic cloves
- 1/2 onion, halved
- 2 green onions (or leeks), halved
- 4 hard boiled eggs (more if you like)
- 6 cups water
- 1 cup soy sauce
- 1 tbsp rice wine
- 2 tbsp sugar
- 1 tbsp gochugaru (Korean red pepper flakes; optional)
- 1 tbsp corn syrup or honey (optional)
- Soak the entire beef meat in cold water for 30 minutes to 1 hour to drain residual blood. It should change color over time; refresh water if needed.
- Cut onions into quarter pieces, green onions into thirds and garlic into halves. Bring together in a large pot with the soy sauce and water.
- Bring water to a boil and add beef chunks. Let simmer on medium setting for an hour.
- After one hour, discard cooked green onions, garlic, and onions from the pot. Strain any floating or visible oil pockets or residue if possible.
- Rinse meat under cold water for few minutes. When cool enough to handle, cut or tear beef into bite-sized chunks or strips. Place in an air-tight tupperware or container of choice.
- After straining the soy sauce several times in a separate bowl, add the final soy sauce to the beef strips until slightly submerged. Straining with a chinoise or paper towel-lined strainer will remove most of the oily scum and residue. For the longer traditional version, most Koreans cook the meat and soy sauce separately, which is also acceptable if time permits.
- Enjoy warm or cold (after refrigeration) with rice and banchan side dishes.
*This is a salty side dish that is intended to be eaten with rice and other banchan side dishes. It can be stored for up to a week in the refrigerator, two weeks maximum.